When temperatures get on the colder side, it’s time to make creamy vegetable soups. Most recipes call for a lot of butter and cream, but it’s actually easy to keep the smoothiness without it. The important bit is to use a limited amount of water.
The zucchini velouté is usually made by using fresh goat cheese or cream cheese. Here, I go a completely different way by using a base of sauce putanesca and only adding a little bit of dairy at the end.
Ingredients (serves 2 to 3)
- 6 small zucchini
- 1 carrot
- 1 onion
- 3 garlic cloves
- 4 anchovy filets
- A teaspoon of capers
- 1 bay leaf
- 3 small dry chillies (you can switch to fresh and reduce/increase the amount depending on your taste – I’ve used 4, already old chillies and it was pretty hot)
- Pinch of thyme
- Cut your zucchini in 1 to 2cm cubes
- Slice the carrot (3mm)
- Slice the onion, chop the garlic
- Heat up some olive oil in a deep pan (I’ve used a pressure cooker)
- When hot, put the onion and chillies in
- Stir regularly and when soft, add the garlic, the anchovies and the capers
- It should start smelling quite strong. You can then add the zucchini, the carrot, the bay leaf and the thyme. Stir well.
- 5 minutes later, add enough boiling water so that half of the zucchini is submerged.
- Cover with a lid and wait for the veggies to be cooked through (I’ve shut my pressure cooker and programmed 3 minutes, but on a normal pan, it should take about 10 minutes)
- Let it cool down and remove the dry chillies and the bay leaf
- Blend it. Add fish sauce if it lacks salt, and ground black pepper. Serve with a spoon of creamy yogurth (or sour cream, or milk).